-sift the powdered sugar, cocoa powder and salt. In a bowl over a double boiler melt the chocolate (for precise instructions click here). It is important not to let the chocolate get too hot. It should be JUST melted--and not piping hot. Remove the bowl of chocolate well before the chocolate is completely melted. This is important. What you are trying to do is keep the chocolate in "temper"--this will allow it to harden with a nice sheen--as well as easily pop out of whatever mold you will be using.

Add the sifted ingredients to the melted chocolate and stir until it is incorporated and has a nice sheen.

Use a pastry bag or spoon into your mold of choice.

I used a silicon canele mold...but you can use ice cube trays, shot glasses, tartlet tins, mini-muffin pans...lots of things.

Use anything you want for the stick...i used mini candy canes, but you can use spoons, lolly sticks, cinnamon sticks, fun vintage plastic stir sticks, funky skewers...